Ah Po always make hainanese chicken rice on Chinese New Year, along with her other mouth-watering dishes such as Pork Stomach Soup. Figured I'll start practicing and perhaps come CNY, I can conjure up her famous CNY dinner here.
The making of hainanese chicken rice is simple enough, according to the recipe provided my best friend, Reena. The sauce is not the same though. Can't put my fingers on what Ah Po used to make the sauce... note to self: ask Mom. The chicken turned out ok. Of course, not as tasty as Ah Po's. And obviously, I need some practice on the chopping too.
For now, I'm happy I'm not hungry.
Recipe:
http://www.foodnetwork.com/recipes/saras-secrets/hainanese-chicken-rice-recipe/index.html
Hainanese chicken rice is a dish of Chinese origin most commonly associated with Malaysian and Singaporean cuisine. So-called due to its roots in Hainan cuisine and its adoption by the Hainanese overseas population in the Southeast Asia.
The Ipoh chicken rice is normally served with bean sprouts. This is a very popular version of the rice and a lot of others have slowly followed suit. The chicken rice dish can also be further accompanied with a simple pork meatball soup. In addition to that, various hawkers also sell a variety of chicken innards - gizzard, liver, intestines - which area also equally popular for chicken rice lovers.
In Malacca, the chicken is served with rice balls rather than a bowl of rice, commonly known as Chicken rice balls. The rice is shaped into golf ball-sized orbs and served alongside with chopped chicken. This dish is eaten the same way as regular version, making sure to get a portion of chicken, some rice, and the soy and chili condiment into each mouthful. Older chefs argue that the rice was originally shaped into balls because it needed to be kept warm from time it was cooked (often earlier in the day) until mealtime. The rice balls when stored in wooden containers, apparently stayed warm for a longer time. The other theory is that the rice balls were more portable and were easier for labourers working on plantations to transport from home. Today, rice balls are appreciated more as a novelty than anything else.
Chicken rice in Malaysia is available in Chinese coffee shops as well as roadside stalls and restaurants. Most chicken rice vendors in the country also offer an alternative of roasted chicken instead of the regular, steamed one. Other variations include a BBQ version and also a honey-roasted choice.
- Wikipedia
5 comments:
Bean sprouts with chicken rice? And, Chicken rice balls? Oh gosh, I'm glad I did not have to experience those....the chicken rice looks great, keep it up! The sauce..hmm..maybe the missing ingredient is vinegar..I always thought it was more sour in Malaysia for some reason.
wOw... looks nice. if is cook with rice ball will be even tasty.. :)
Reena, the chicken rice balls are actually tasty! On the sauce, Mom said it's chopped ginger with sesame oil and a little salt. Will do that the next time.
Jul, making rice balls puts the difficulty level higher for me. I'll take one step at a time. Maybe when we go to Malacca next time, I'll ask the chef how to make the rice balls :)
Good on ya, finally trying to conquer the kitchen. Well for the sauce I think I have a suggestion, trying blending some ginger, chillies and garlic. Once blended well, add some lemon juice and salt to taste. Let's see if that works out. Cheers!
Thanks for the suggestion! Sounds like what my mom described to me. I'll give it a try :)
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